Steamed Foie Gras Or How To Easily Make Foie Gras

• 1 3/8 pounds duck liver lobe
• 1 tablespoon cognac
• 2 tablespoons port
• 3 tablespoons foie gras mixture, coarse salt, white, black and Sichuan pepper

1. Get the liver out of the fridge so that it is at room temperature. Separate the lobes and devein it with a small knife. Rub the livers with 3 tablespoons of the foie gras spice mixture (or 2 teaspoons of coarse salt and 1 teaspoon of cracked pepper) Put the liver pieces in a plastic box and sprinkle them with 3 tablespoons of alcohol. Cover and marinate overnight.
2. Remove the livers an hour before cooking.
3. Wrap the drained liver in a plastic wrap, arranging the pieces so as to form a big sausage. Close the wrap and tighten each end so there is no air. Wrap in 5 layers of plastic wrap. Tighten the ends. Bring some water to a boil in a steamer.
4. Once the water has come to a boil, place the wrapped liver in the steamer basket and cook for 18 minutes. Turn it over halfway through the cooking time. Remove the basket and let it cool down for 2 hours at room temperature and then refrigerate for 4 hours so that the fat congeals and hardens. Remove the plastic wrap and wrap it in aluminum foil. Wait at least 24 hours before serving. You can keep it for 4 to 5 days in the fridge.

lobe, cognac, port, gras mixture

Taken from www.yummly.com/recipe/Steamed-Foie-Gras-Or-How-To-Easily-Make-Foie-Gras-2044069 (may not work)